Preheat the oven to 180c
finely slice the clove of garlic and add to a pan with butter (or beef dripping) and herbs. heat until fat has melted, remove from heat and add to a large bowl.
add the mustard, salt pepper and mix, then add the cream and grated comte cheese.
Finely slice the potatoes with a mandolin and place slices in the bowl. mix into the cream mixture to coat.
Firmly pack slices standing upright into the muffin pan in a rosette shape. (i used a large muffin pan and made four very big ones)
Pour over any left over cream, and if you desire add some more grated cheese, chopped herbs and some more salt and pepper
cover with foil and bake for 30 minutes. then remove foil and bake for a further 15 to 20 minutes until nice and golden,
Let cool for 5 minutes, then using spoons gently remove potato blooms from muffin pan and serve along side your meal.